Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Foods Pub Date : 2024-06-11 DOI:10.3390/foods13121834

Junhua Li, Xuechun Wang, Cuihua Chang, Luping Gu, Yujie Su, Yan-jun Yang, D. Agyei, Qi Han

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Abstract

Chicken egg white (EW) proteins possess various useful techno-functionalities, including foaming, gelling or coagulating, and emulsifying. The gelling property is one of the most important functionalities of EW proteins, affecting their versatile applications in the food and pharmaceutical industries. However, it is challenging to develop high-quality gelled foods and innovative nutraceutical supplements using native EW and its proteins. This review describes the gelling properties of EW proteins. It discusses the development and action mechanism of the physical, chemical, and biological methods and exogenous substances used in the modification of EW gels. Two main applications of EW gels, i.e., gelling agents in foods and gel-type carriers for nutraceutical delivery, are systematically summarized and discussed. In addition, the research and technological gaps between modified EW gels and their applications are highlighted. By reviewing the new modification strategies and application trends of EW gels, this paper provides insights into the development of EW gel-derived products with new and functional features.

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鸡蛋白凝胶：食品和口服营养品输送中的制造、改性和应用

鸡蛋白（EW）具有各种有用的技术功能，包括发泡、胶凝或凝固以及乳化。胶凝特性是 EW 蛋白最重要的功能之一，影响着它们在食品和制药行业的广泛应用。然而，要利用原生 EW 及其蛋白质开发出高质量的胶凝食品和创新型营养保健品还具有挑战性。本综述介绍了 EW 蛋白的胶凝特性。它讨论了用于改变 EW 凝胶的物理、化学和生物方法及外源物质的发展和作用机制。系统地总结和讨论了 EW 凝胶的两种主要应用，即食品中的胶凝剂和用于营养保健品输送的凝胶型载体。此外，还强调了改性 EW 凝胶及其应用之间的研究和技术差距。通过回顾 EW 凝胶的新改性策略和应用趋势，本文为开发具有新功能特性的 EW 凝胶衍生产品提供了见解。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Foods

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